I have a confession to make…I’m terrible with using up leftovers. I know, I know, this does not support my efforts of trying to “go green”, and is effectively increasing my carbon footprint. I am proud of myself for reducing the number of plastic bags I take home by using my reusable canvas ones, and I recycle as much as I can. Yes, I wash aluminum foil after cooking so that I can recycle it. We’ve switched, for the most part, to compact florescent bulbs. I even bought biodegradable cat waste bags (made out of corn), at one point, but found they were too cumbersome. During the summer, it is fairly easy to shop locally for produce with the farmers markets on practically every street corner, and in the winter, I try to do most of my shopping at Trader Joe’s. Not only are the prices attractive at TJ’s, they source their food locally, where they can.
Back to leftovers…I try very hard to come up with ideas of how to make leftovers into a new dish. I sometimes feel like MacGyver – averting some type of crisis with some twine and a handful of veggies. I am not proud that I often find myself throwing away fresh herbs, and items that I forgot I had. This time, though, I found a way to use up the leftover red chard from the Sweet Potato and Swiss Chard Gratin, half and onion, and two sweet potatoes! Add some eggs, and presto, Spanish Tortilla!
This Spanish Tortilla was actually quite delicious. It was a sweeter version of my previous Spanish Tortilla, but felt healthier with the sweet potatoes and chard. I also used up some fresh herbs that I had kicking around. Not only did it taste amazing, just look how pretty it was…Spanish Tortilla with Sweet Potato and Red Chard by Anne Printable Recipe
2 TBS olive oil 2 sweet potatoes, peeled, sliced into 1/4 inch half moons half a bunch of red chard, stems and leaves separated, and cut into 1 inch pieces 1/2 onion 8 large eggs salt and pepper fresh thyme, fresh parsley
Preheat oven to 350° F. Heat 1 TBS oil in an ovenproof nonstick skillet over medium heat. Add the potatoes and cook, stirring occasionally, until almost tender, 8 to 10 minutes. In a second skillet, heat the remaining oil over medium heat. Add the onion, and chard stems, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion softens. Add the chard leaves, and cook until wilted.
Add the onion and chard mixture to the potatoes and mix to combine. In a bowl, beat eggs, and add herbs. Pour the egg mixture over the potatoes, chard and onion; stir to distribute the ingredients, and cook on stove top for 1 minute. Transfer the skillet to oven and bake until brown around the edges and a knife inserted into the center comes out clean, 15-20 minutes. Serve hot or at room temperature, sliced into wedges, and sprinkled with fresh herbs.